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Monday, May 5, 2014

Tres Leches Cake

It’s
Cinco de Mayo today, and it’s time to celebrate. Of course, we are celebrating properly-with a
cake, no less! It’s a good one too-you
won’t forget it. I will be making it
again in no time as this cake now ranks on my top 5 list.

This
cake is really something special-it’s a super moist, super soft & delightfully
scrumptious. It’s really easy to make
and you’ll be happy with the results. It’s
like a sponge cake that’s soaked with 3 different type of milk-coconut,
condensed and evaporated. *drool* Topped with more whipped cream and garnished
with some pineapple, cherries & toasted coconut flakes…you can’t go wrong
with it’s tropical feel!

Tres Leches Cake

Makes 1 cake (6 inches-2 layers)

INGREDIENTS:

for the cake:

1
1/2 cups all-purpose flour

1
tablespoon baking powder

½
teaspoon salt

6
large eggs, separated

1
cup granulated sugar

1/2
cup unsweetened coconut milk

1
teaspoon vanilla extract

1
tablespoon imitation rum (optional)

1
cup pineapple, chopped

for the leches:

½
cup unsweetened coconut milk

½
cup sweetened condensed milk

½
cup evaporated milk

1
teaspoon vanilla extract

for the whipped
cream topping:

2
cups heavy whipping cream

1/4
cup granulated sugar

½
teaspoon vanilla extract

1
1/2 cup (130 grams) coconut, toasted

Pineapple
wedges, for garnish

Maraschino
cherries, for garnish & for middle layer

DIRECTIONS:

To make the cake:

Grease the bottom and sides of two 6-inch round spring
foam cake pans with butter. Line the bottom with parchment paper &
cut to fit. Dust lightly with flour. Center one of the oven racks & preheat
the oven to 350 degrees.

Combine
the flour, baking powder, and salt in a bowl. Set aside.

In
the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks
and sugar on medium speed until thick and pale in color (it should fall into
ribbons), approximately 5 minutes. Stir
in the coconut milk, vanilla and imitation rum, if using. Gently fold in the
flour mixture.

In
a separate bowl, beat the egg whites on medium-high speed to soft peaks. Gently
fold in the egg whites into the rest of the batter in 3 additions. Stir the
pineapple chunks.

Divide
the bater into the two cake pans. Bake for about 38-40 minutes, or until a toothpick
is insterted in the centre and comes out clean.

Cool
slightly. Leave the cakes in the spring foam pan. Poke holes in the cake with a
fork, pressing them all the way down.

for the leches:

Mix
together the coconut milk, sweetened condensed milk, evaporated milk and
vanilla. Pour over the cakes and allow to soak in. Cover with plastic wrap and
chill in the fridge for 2 hours. You can pour out some of the leches mixture on
top of the cake so that there is less to be soaked up.

for the topping:

Whip
the cream until it starts to thicken & add sugar & vanilla to whip to
soft peaks.

assembly:

Spread
the whipped cream in between the cake layers. Add some pineapple and maraschino
cherries to the middle layer, if desired. Spread the whipped cream on top of
the cake, and spread over the rest of the cake. Top with toasted coconut,
pineapple slices and maraschino cherries. Serve!